Description
Creamy peanut butter cheesecake delights dessert enthusiasts with its rich, velvety texture and irresistible flavor profile. Indulgent layers of smooth cheesecake and nutty peanut butter promise a heavenly experience that lingers long after the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup creamy peanut butter
- 3 large eggs
- 1 cup granulated sugar
Crust:
- 1 1/2 cups crushed oreo cookies
- 4 tablespoons unsalted butter, melted
Toppings and Additional Ingredients:
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
- Chopped peanuts (optional)
Instructions
- Prepare the oven at 325F (163C) and coat a 9-inch springform pan with cooking spray.
- Crush Oreo cookies and blend with melted butter, then firmly press the crumbly mixture into the pan’s base to create a solid foundation.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate peanut butter and vanilla extract, blending thoroughly to distribute flavors evenly.
- Gently introduce eggs one at a time, mixing at low speed to prevent overmixing and maintain a smooth texture.
- Delicately fold sour cream into the mixture, ensuring a luxurious and creamy composition.
- Transfer the batter onto the prepared crust, using a spatula to create an even surface.
- Bake for 50-55 minutes, watching for a slightly set center with a subtle jiggle, indicating perfect doneness.
- After baking, switch off the oven and allow the cheesecake to rest inside with the door slightly ajar for one hour, promoting gradual cooling.
- Refrigerate the cheesecake for a minimum of 4 hours or overnight to set completely.
- Create chocolate ganache by heating heavy cream until steaming, then pouring over chocolate chips and stirring until achieving a glossy, smooth consistency.
- Generously spread the ganache across the chilled cheesecake and sprinkle with chopped peanuts for added crunch and visual appeal.
- Slice into elegant portions and serve chilled.
Notes
- Adjust oven temperature carefully to prevent cracking, using a water bath technique can help distribute heat evenly and create a smoother surface.
- Soften cream cheese at room temperature for at least 30 minutes to ensure a silky, lump-free mixture that blends seamlessly.
- Crush Oreo cookies finely and press firmly into the pan to create a compact, stable crust that won’t crumble when slicing.
- Incorporate eggs gently at low speed to maintain the cheesecake’s delicate texture and prevent air bubbles that can cause surface cracks.
- Swap regular peanut butter with natural or sugar-free alternatives for a healthier version that still delivers rich, nutty flavor.
- Chill the cheesecake completely before adding ganache to prevent the chocolate from melting and ensure a clean, glossy topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460 kcal
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 36 g
- Saturated Fat: 13 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 95 mg